Ghanaian Lunch Special – Delightful Vegan Wave Potato Salad and Plantain Patties

Allergens

N/A

Ingredients

• 6 medium wave potatoes, peeled and cubed
• 3 ripe plantains, peeled and sliced
• 1 cup black
• eyed peas, soaked and cooked
• 2 cups vegetable broth
• 1/2 cup chopped onions
• 1/2 cup chopped bell peppers
• 1/4 cup chopped celery
• 1/4 cup chopped cilantro
• 1/4 cup olive oil
• 1 tsp ground nutmeg
• Salt and pepper to taste
• 1 cup breadcrumbs

Instructions

1. In a large pot, boil the wave potatoes in water until tender. Drain and let cool.
2. Preheat oven to 375°F (190°C).
3. In a separate pan, sauté onions, bell peppers, and celery in olive oil over medium heat until softened. Add the nutmeg and season with salt and pepper.
4. Mash the cooled wave potatoes and mix in the sautéed vegetables, cilantro, and black eyed peas.
5. Divide the potato mixture into individual portions and shape into patties.
6. Dip each patty in breadcrumbs and place on a lined baking sheet.
7. Bake for 20 minutes or until golden brown.
8. While the patties are baking, slice the plantains and cook them in a separate pan with a bit of oil over medium heat until lightly browned.
9. Serve the Wave Potato Salad Patties alongside the Plantain Patties for a complete and satisfying vegan Ghanaian lunch.

Chef’s Insight

The combination of wave potatoes and plantains creates a delightful texture contrast that is sure to impress your guests.

Notes

This dish showcases the rich flavors and textures of Ghanaian cuisine while being suitable for vegan diets.